The University of California Master Food Preserver program announced on May 5 that it uses a limited list of research-based recipes for its public classes and outreach events. The program restricts recipes involving higher-risk processes, such as canning and fermentation, to those from the United States Department of Agriculture, universities, and select Ball publications.
This approach is intended to ensure food safety during educational activities. The guidelines clarify that while instructors are required to use these vetted sources when teaching methods with potential risks, the general public is not limited to these resources in their own food preservation efforts.
The list of approved sources includes the National Center for Home Food Preservation, USDA Complete Guide to Home Canning (2015 edition), So Easy to Preserve (6th edition), Ball Blue Book (various editions), Ball Complete Book of Home Preserving, and All New Ball Book of Canning and Preserving. University extension programs from Alaska, California, Clemson, Colorado State, Cornell, Georgia, Idaho, Michigan State, Minnesota, North Carolina State, Oregon State and Washington State are also referenced. Instructors are advised not to teach canning tomatoes in oil due to safety concerns.
For fermentation recipes such as sauerkraut or kimchee and dairy products like yogurt or cheese, only university-tested recipes are used. Meat and fish preservation must include a cooking step plus cold storage or pressure canning; fermenting or curing meats is excluded from class instruction. Dehydrating and freezing allow more flexibility as long as reputable sources are followed for food safety.
University of California Agriculture and Natural Resources secures funding through public contributions to support its programs; it promotes sustainable practices designed to strengthen resilient ecosystems while managing Cooperative Extension services across the state; operates nine research centers representing diverse ecosystems; conducts over 33 thousand educational events annually with support from more than 18 thousand volunteers; and has gained recognition for linking research directly with community needs—all according to the official website.
These measures reflect an ongoing commitment by University of California Agriculture and Natural Resources toward safe food preservation education tailored for both instructors leading community programs and participants seeking reliable information.